Tuesday, August 2, 2011

Seared Ahi Tuna

Arkansas is a landlocked state, so unless you find a market that has fish flown in fresh 2 or 3 times a week (like Terry's Finer Foods), you may rely on fish that has been flash frozen when caught. I get my Ahi Tuna from Sam's Club because it is just that. Another advantage is that I can have a bag full of individually wrapped filets that thaw easily overnight, and I can keep the bag on hand for a little while without it going bad.

After I thaw my ahi, or yellowfin tuna steak, I dry it on a paper towel, then season it with kosher salt and fresh cracked pepper. I put my grill pan or cast iron skillet on high heat, and when it is really hot, after about 4 minutes, I spray the tuna with canola spray and add the steaks to the pan.

After 2 or 3 minutes, I flip the steak when it's slightly browned, then repeat the other side. When I remove the tuna from the pan, I let it rest about 10 minutes before I slice it.

I love the combination of tuna and avocado! After I split my avocado, I douse it with lime juice, garlic powder, sea salt, and pepper. Then I slice it thinly. I love the hand rolls that they make in sushi or Japanese restaurants, so I decided to make a hand roll with rice paper - the wrapper that makes Vietnamese springrolls.

I also added a perilla leaf which is similar to shiso - these herbs just taste green to me.

After I sliced my tuna, I drizzled it with ponzu, a citrus soy sauce.

After it's rolled up, it's delicious when dipped into the ponzu just before taking a bite. Just ask my friend Neil from work! He's not afraid to invite himself over for lunch!

4 comments:

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About Me

Welcome to the Nguyen and Rasico melting pot! His roots are Sicilian, and I'm Vietnamese. We both grew up in Arkansas, but relocated to Portland, Oregon in 2014. We love all kinds of food. It's fun to write about what you love...and I love to cook. So this blogging thing is the perfect platform - it challenges me to cook good food for my family and friends. It's also great to have a place where I can refer back to recipes any time. We love to cook with ingredients from all around the globe. I worked in French, Mediterranean and Italian restaurants while putting myself through college, and it was fascinating to watch the food get cooked. My TV is always on Food Network. If not, my husband always changes the TV from ESPN to Food Network when he leaves the room for me. Then there are all the cookbooks that I pick up at the library. If they're really good, I actually purchase them from Barnes & Noble, the ultimate bookstore that sells Starbucks Caramel Lattes and comes with a children's section! All the food pictures on my blog were taken by myself, unless I note otherwise. If you have any questions, please feel free to email me at thanhrasico@gmail.com. Thanks for coming by...